Creamy French Onion Pasta

Thinly slice the yellow onions.

In a large, deep skillet over medium heat, add olive oil, butter, and the sliced onions. Sauté until they begin to soften.

To caramelize the onions quickly, allow them to brown on the bottom of the pan, then deglaze with a splash of water, scraping up the browned bits. Repeat this process for 10-15 minutes until the onions are deeply caramelized and jammy.

Push the onions to one side of the pan and add the diced pancetta. Cook until it becomes crispy.

Add the minced garlic and cook for about 30 seconds until fragrant, then mix everything together.

Deglaze the pan with white wine, scraping up any remaining browned bits from the bottom.

Season with salt, thyme, and fresh rosemary.

Add the dry pasta and beef broth. Stir to combine and bring to a simmer. Cook, stirring occasionally, until the pasta is al dente and has absorbed most of the broth.

Reduce the heat and stir in the heavy cream and grated Parmesan cheese until a creamy sauce forms.

Top the pasta evenly with shredded Gruyère cheese.

Use a kitchen torch to melt and lightly brown the Gruyère cheese. Alternatively, you can place the skillet under a broiler for 1-2 minutes.

Garnish with fresh parsley and serve immediately.